This summer dessert from pastry chef Marina Nikolaeva of the restaurant Drinks@Dinners marries the creamy richness of hot ricotta and mascarpone with the bright tang of a berry sauce. The delicate almond shortcrust base adds a nutty crunch, while the filling bakes to a luscious, custard-like consistency. Perfect for warm-weather entertaining, this pie is as elegant as it is simple to prepare. Whether you’re planning an al fresco dinner party or a quiet weekend treat, this recipe will become a go-to for showcasing seasonal berries. Pair it with a high-quality espresso machine for an indulgent finish.
About the Recipe
Hot ricotta pie, or torta di ricotta, is a classic Italian dessert that has been reimagined by Chef Nikolaeva with a sophisticated twist. The combination of ricotta and mascarpone creates an exceptionally creamy texture, while the almond flour in the crust adds a subtle nuttiness that complements the berries. The key to success lies in the technique: chilling the dough thoroughly, handling it minimally, and baking at a precise temperature to achieve a golden crust without overbaking the filling. For best results, use a quality planetary mixer for the dough and a reliable convection oven if available.
Ingredients
For the Filling:
- 250 g ricotta cheese (drained if watery)
- 100 g mascarpone cheese
- 50 g caster sugar
- 60 g egg yolk (about 3 large yolks)
For the Shortcrust Dough:
- 125 g unsalted butter, softened
- 50 g icing sugar (powdered sugar)
- 1 large egg (approx. 50 g)
- 50 g almond flour (ground almonds)
- 150 g all-purpose flour, sifted
- 1 pinch salt
For the Berry Sauce:
- 200 g mixed berries (fresh or frozen)
- 30 g caster sugar (adjust to taste)
- 1 tbsp lemon juice (or other citrus juice)
Step-by-Step Instructions
Step 1: Prepare the Filling
In a bowl, mix together the ricotta, mascarpone, 50 g sugar, and egg yolk until smooth. Set aside.
Step 2: Make the Dough
In the bowl of a planetary mixer fitted with the paddle attachment, beat the softened butter with the icing sugar until light and fluffy. Add the egg and mix until fully incorporated. Add the almond flour and mix briefly. Then add the sifted all-purpose flour and salt, mixing just until combined. Do not overwork. If necessary, finish kneading lightly on a cold work surface. The dough should come together but remain cool. Wrap in plastic wrap and refrigerate for at least 2 hours.
Step 3: Shape and Chill
After chilling, roll the dough between two sheets of parchment paper to 3 mm thickness. Gently transfer to a tart pan (or small individual molds, like 8 cm diameter). Press into the edges, trim excess, and freeze the dough (still in the pan) for about 30 minutes until firm. Meanwhile, preheat your convection oven to 160–175°C (see note).
Step 4: Assemble and Bake
Pour the cheese filling onto the frozen dough base. Bake in the preheated oven (with convection) for 18–30 minutes, depending on pan size. For a 8 cm tartlet, about 18 minutes should suffice. The filling should be just set with a slight jiggle in the center. Allow to cool completely in the pan, then remove. Using a non-toxic immersion blender is great for smoothing berry sauce if needed.
Step 5: Make the Berry Sauce
In a small saucepan, combine the berries, sugar, and lemon juice. Bring to a boil, stirring frequently. Reduce heat and simmer for 2 minutes. Let cool completely. Drizzle over the cooled pie before serving. For a silky texture, you can strain the sauce through a fine mesh sieve.
Tips for Success
For a perfectly flaky crust, keep all ingredients and your work surface cold. If the dough becomes sticky, chill it again before rolling. Use a high-quality food processor for nut butter if you need to grind your own almonds. A glass food processor bowl prevents staining and is easy to clean. The baking time may vary; keep an eye on the crust edges—they should be golden. Let the pie cool completely before saucing to avoid a soggy base. A undercounter ice maker helps keep your workspace chilled on hot days. Consider an oil sprayer for lightly greasing the pan.
Variations
You can substitute the berry sauce with any fruit compote—peach or apricot work wonderfully. For a chocolate twist, add 1 tablespoon of cocoa powder to the filling. If you prefer a gluten-free version, use a gluten-free flour blend in the crust. For a more intense almond flavor, replace part of the wheat flour with extra almond flour. A Catalan sponge cake technique might inspire alternative bases.
Frequently Asked Questions
Can I use low-fat ricotta?
Full-fat ricotta and mascarpone are recommended for the creamiest texture. Low-fat versions may result in a watery filling. If you must, drain the ricotta overnight in a cheesecloth. A wheatgrass juicer is unrelated but shows our range of kitchen tools.
How do I store leftover pie?
Store the pie and sauce separately in the refrigerator for up to 3 days. Assemble just before serving to keep the crust crisp. An air fryer can reheat small portions gently without drying them out.
Can I freeze the pie?
Yes, you can freeze the baked, unsauced pie for up to 2 months. Thaw in the refrigerator and add fresh sauce. A large built-in refrigerator helps manage bulk storage.
What berries are best?
Mixed berries—strawberries, blueberries, raspberries, blackberries—work beautifully. Use frozen when fresh are out of season. A best chocolate-covered raisins review shows our diverse product coverage.
Why did my filling crack?
Overbaking can cause cracks. Remove the pie when the center is still slightly wobbly; it will set as it cools. Use an oven thermometer for accuracy. Consider a microwave pressure cooker for other quick cooking tasks.
Can I make this dairy-free?
Substitute ricotta with a cashew-based cream and use coconut cream instead of mascarpone, but the flavor and texture will differ. A steam canner is great for preserving berry sauce for later use.
